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Testimonials

Real clients, espressoing themselves

They have a quick response and eager service, making them a first-class coffee company. I hope you can try buying coffee beans from them and experience the first-class service I’ve described.

Best coffee beans in London. I’m always hunting for good natural process and light roast beans and these are the best. And significantly cheaper than other local roasters.

I love the company so much. Their Coffee is delicious, the service is next level brilliant and their ethos is to be admired.

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🎄 Last week before Christmas! 🎄 This is the final 🎄 Last week before Christmas! 🎄 This is the final week our roastery will be open before the holidays, make sure you’re stocked up and sorted. Get your coffee orders in now so you’re not left without coffee over Christmas (no one wants that 😉). We’ll be back roasting again on the 5th of January, order now!
🚨Winter Warmer🚨 East Java, Indonesia We’re closin 🚨Winter Warmer🚨 East Java, Indonesia We’re closing out the year with a beautiful coffee from East Java, Indonesia. Swipe through the photos to see people behind this coffee. These lots carry deep, fruity and gently spiced flavours that feel perfect for the colder months, and this one is no exception. It’s a characterful coffee, rich and a little boozy with a sticky, pastry-like sweetness. We’ve roasted this as an omni-roast, but it really comes alive on espresso. Faster extractions bring out the lively boozy aromatics, while slower shots give you a fuller and sweeter cup with dense dried-fruit notes. And if you enjoy milk drinks, this one absolutely shines, with flavours that feel like a pastry filled with warm spices and syrupy fruit.
The wait is over BLACK FRIDAY is officially brewin The wait is over BLACK FRIDAY is officially brewing! From Today until 1st December at 23:59, enjoy 25% OFF our Espresso beans, including Decaf. No discount codes needed, just head to our website and grab the deal. Order now and you get free delivery on orders over £30, or go DPD (free for orders 2kg+) if you want it extra smooth. Head to our website or tap the link in our bio. Hurry, these offers won’t last long!
🚨FESTIVE NUTCRACKER 2025🚨 There it is. Myanmar th 🚨FESTIVE NUTCRACKER 2025🚨 There it is. Myanmar this year is giving us an absolute banger. It is sweet with a boozy character, almost like a rum barrel, with a hint of vanilla and just enough booziness coming through, along with some lovely nutty caramelised notes. You know those little carts that make caramelised nuts in the touristy parts of London? Something like that. It is also super versatile. You can put it in a cafetiere, brew it as a filter, throw it in a moka pot, or pull it as an espresso, and the taste profile stays consistent, especially in the aftertaste. We will have this coffee until the end of the year during our Friday open roastery morning sessions so you can try it before you buy it! Come get some! 🎄
🚨 At last!🚨 We’ve been talking about this one for 🚨 At last!🚨 We’ve been talking about this one for a few months now. After a good run of fun and funky coffees with all sorts of fermentations we finally have the kind of coffee we’ve been missing. This one is grown at 2,200 metres above sea level in the area of Arbegona, in the Sidama zone of Ethiopia. The altitude and microclimate allow the cherries to mature slowly, resulting in dense, complex and flavour-rich beans. It’s a washed coffee from the producer Daye Bensa, beautiful and bright with a soft walnut base that sits nicely on your tongue and then all that lovely complexity you get from a good washed Ethiopian. Think stone fruits, a bit of citrus, some florals, a touch of black tea. It’s elegant and clean but still full of character. We’ve called it At Last! because, well, we’ve been waiting for a while for this one and we’re so happy to share it with you, and to drink it at the roastery! Grab a bag!
🚨NEW CHAMELEON!🚨 - Zambia - This is our first cof 🚨NEW CHAMELEON!🚨 - Zambia - This is our first coffee from Zambia, and one we think you’ll fall in love with. Smooth, sweet, and layered, it’s rich with green apple, milk chocolate, and brown sugar. Brewed as an espresso, it rewards a careful dial-in, turning into a buttery, toffee-like treat. Chameleon is our rotating coffee, a versatile lot that changes regularly, always chosen for how well it performs both as filter and espresso. For our Chameleon, we always look for a coffee that works in more than one way. It should be bright and complex as a filter but rich and balanced as an espresso. This Zambian coffee hits that sweet spot, and we couldn’t resist sharing it with you as an omniroast. Brew it how you like, Aeropress, Chemex, or espresso, and enjoy its versatility. MORE ABOUT THE PRODUCER: Produced by Mount Sunzu Coffee in northern Zambia. Founded in 2018, Mount Sunzu operates its own wet and dry mill, allowing tight control from harvest through grading. Ripe cherries are floated, pulped, and dry-fermented for 24 hours with native yeasts, then dried on raised beds (10 days average) before hand-sorting. Sustainability is core: 92 kW solar energy system, 600 ha of conserved forest and wetland, and 300 jobs with pension and health coverage.
Today the team from City Fire Protection came by t Today the team from City Fire Protection came by to check our extinguishers… 5 years since the last check. Of course, we had to see what it’s like to spray one ourselves 🧯 #RoasteryLife #CoffeeLovers #CroydonCoffee #BehindTheBeans #FunAtWork #CoffeeRoasters #SmallBusiness #CoffeeAdventures #FireSafetyFun #CroydonRoastery #BehindTheBeans #CoffeeLovers #SmallBusinessVibes #ReelHumor #CoffeeCulture #LocalBusinessLove #InstaReels
Out Now! 🚨TROPIC OF CONVERSATION🚨 Uganda We’re br Out Now! 🚨TROPIC OF CONVERSATION🚨 Uganda We’re bringing back one of our favourite coffees from the Rwenzori Mountains in Uganda, grown by the Bakonzo tribe. This coffee had us talking for ages, which is why we call it Tropic of Conversation. It’s broad, sweet and tropical, with notes of rose chocolate, ripe mango and a little bit of funk. Gentle acidity, round body and so much personality. It works beautifully as a pour-over, immersion brew, or even with milk for a fruity, bold cup. Swipe to see more photos from the producer @agri_evolve @agri_evolve_uk @omwanicoffee
Don’t buy a coffee, buy an experience. Only a fe Don’t buy a coffee, buy an experience. Only a few years ago, the idea of tasting coffees like the ones we have in 2025 would have been unimaginable. And in this tin, you’ll find exactly that. Something that only a few years ago could not have been imagined. Here’s what the farmer Brayan did with this particular coffee: after removing the seeds from the coffee cherry (a process called depulping) he placed them in a sterilised container together with dried passion fruits. The goal was to let the two macerate so the fruit’s distinct flavor could transfer into the coffee. This step is delicate and must be carefully controlled, as leaving it too long can result in sharp, vinegar-like acidity. But here, it’s been executed to perfection. The result is a coffee unlike anything conventional. The passion fruit character comes through beautifully, unmistakable in your cup. The roast is kept very light, designed to highlight that fruity sweetness while minimizing the classic roastiness of coffee. Unless you’re a mad coffee scientist, don’t put these beans through an espresso machine. They’re meant to be enjoyed as a filter brew, ideally with a V60, though a cafetière works beautifully too. We brewed this coffee multiple times and found that, even if you’re not an expert, you’ll still get a cup that’s delicious and memorable. We’ve called it JUICY PASSIONFRUIT, and you can find more details by clicking on the product or visiting our webstore directly. A big thank you to @forestgreencoffee for bringing this beauty to the UK!
🚨SEPTEMBER 2025🚨 We’ve just taken delivery of our 🚨SEPTEMBER 2025🚨 We’ve just taken delivery of our new season coffee from Honduras. We took this video at the @cosagual Cooperative in Honduras, a producer group we’ve been working with for six years and whose partnership we truly value. In the clip you’ll see Samuel from Cosagual showing us around their enormous drying room, the very place where this coffee is prepared before making its way to us. We love to buy through cooperatives whenever we can, because to us it means supporting an entire community rather than just one producer. Cosagual is a brilliant example of why that matters: over the years we’ve built a strong, meaningful relationship that benefits everyone involved. This coffee makes up around 80% of our Heavy Back espresso blend and also features in Off-Trend, our darker roast. It’s incredibly fresh right now and tasting exceptional. Each year it seems to outdo the last, though perhaps that’s just the thrill of roasting and brewing it as soon as it lands. Either way, it’s making some truly outstanding espresso. Heavy Back and Off-Trend are both available on our website now—don’t miss out while this coffee is at its freshest!
🚨NEW COFFEE!🚨 DON KONG, Guatemala, Pacamara. We o 🚨NEW COFFEE!🚨 DON KONG, Guatemala, Pacamara. We often get asked how we choose our coffees. As most of our fellow roasteries would agree, one of the most important parameters is that it has to be a clean coffee. All our beans are speciality grade, which means all the samples that come to our roastery have been graded “speciality” by coffee cupping professionals, both at origin and by the importers. This means it is extremely rare to find on our cupping table a coffee that is defective or not clean. The other aspect we look for is the general feel and taste of the coffee. If we already have a couple of fruity or very floral coffees in our offer, we might specifically choose a coffee with a different taste profile—for example, a little more nutty or chocolatey. Another important aspect is the complexity of the coffee. That is: what can we taste in the cup? Is it a straight-up simple but delicious chocolatey coffee, or is there more to it? Complexity is one of the main factors in why we have chosen this coffee and how we choose most of our filters. Is there more we can taste in the cup? How many layers of flavour can we find? How does it taste when it gets a little colder? Paying attention to how the coffee cools down is really important, because it is often easier to spot different flavours when the coffee cools, but also because the coffee actually changes as it gets a little colder. You might have a brighter citrusy note coming through when the coffee reaches 60 degrees. Is that a pleasant flavour we want in our cup or not? It often happens that a coffee with potential, which seems delicious when hot, turns into something we might not like as much when it gets colder. We describe the first sip of Don Kong as “taking a bite into a crisp apple coated in dark chocolate.” It is almost like the coffee is telling us—wait for it, there is more to come when I cool down. And that is exactly it: when it cools, the chocolatey bitterness turns into a grapefruit bitterness, while the crisp apple flavour you get at first sip becomes more prominent when cool. We loved brewing this coffee as a V60, but it also works great with an Aeropress or a Cafetière. If you click…
We’ve finally launched the new Chameleon, and we c We’ve finally launched the new Chameleon, and we couldn’t be more excited. 🎉🎉 Some of you who’ve joined us on Fridays may already have had a chance to try it. We’ve been drinking plenty of it ourselves while waiting to share it with you. Like every one of our Chameleons, it can be brewed both as an espresso or as a filter. As an espresso, we loved its big body and how wonderfully juicy and vibrant it is, with lots of ripe pineapple and red fruit. Add milk and it softens into a delicate, rose-like character. We’ve found it shines as a bigger latte, or even simply with a little water added to it. As a filter, it softens into a mellow, rounded cup with dried fruit and chocolate. You can find more info about this release by clicking on the product in the picture or by checking out our website!
Manor Born is back, but with a little update. We Manor Born is back, but with a little update. We've always brewed it as filter, but secretly loved it as espresso too... so this year, we've labelled it as omniroast. Sweet and simple — think milk chocolate and marzipan, and with milk it turns into something soft and biscuit-like. Brew it however you like. We just hope you enjoy it as much as we do.
Always a pleasure installing quality kit like this Always a pleasure installing quality kit like this. We’ve just set up a new La Marzocco KB90 ABR, and it’s one of those machines that’s built with real care. The parts fit together with precision, the inbuilt scales are incredibly accurate, and the whole thing is super easy to use. Scroll through the menu, set your temps based on the coffee, set your volumes or weights, job done. One feature we really like is the new straight in port filter system. No need to twist it in. Just push it straight, it clicks, seals, and you’re ready to go. Solid, smooth and fast. Installed by us at 80 Stone Coffee Roasters. We don’t just drop off the machine – we help set it up, calibrate everything, and we’re always on hand for support after install too. #lamarzocco #kb90 #coffeetech #coffeeroaster #coffeelovers #specialtycoffee #80stonecoffeeroasters #baristalife #coffeeinstallation
New BRISBANE Espresso, and it is tasting better th New BRISBANE Espresso, and it is tasting better than ever. This isn’t just a fresh crop, it’s a new coffee behind one of our most-loved profiles. After a week of testing, we’re properly excited to release it. It’s got that deep caramel sweetness we look for, along with cracked vanilla pod and buttery cashew in milk. Incredibly balanced, clean, and easy to dial in. This lot comes from Luciano José Braga at Sítio da Pedra Branca in Minas Gerais, a producer who started on the farm aged 15, and whose coffees have consistently scored 85+ as he’s refined his fermentation techniques over the years. We sourced this through @uniccoffee4u Coffee, a brilliant importer of Brazilian coffees, and being just five minutes down the road, their proximity means we’re able to choose coffees like this with even more care. Available now on our online store.
Training day at the roastery Yesterday we had the Training day at the roastery Yesterday we had the teams from armabjj and @marvellousbeans over yesterday for a full training session. We started with a cupping of our current range, spent some time with the aroma kit working on sensory skills, then moved into espresso, milk and machine work. Great energy in the room and a proper deep dive into everything we care about when it comes to quality. Arma are getting ready to open their new shop in Clapham Common next week, and they’re set to do a brilliant job. Marvelous Greens and Beans have been with us for years and always show up with the same care and attention. Always good to get people in and spend real time on this stuff!
New CHAMELEON is here! This one’s a Peaberry from New CHAMELEON is here! This one’s a Peaberry from Ethiopia – the smallest we’ve ever seen. Grown at over 2,200 metres in the hills of Sidama, it comes from a group of small farmers working with Daye Bensa. We got the samples a couple of months ago and have been looking forward to launching it ever since. It’s finally ready, and we’re really happy with how it’s tasting. As espresso, it’s bright and juicy, with pink lemonade and ripe fruit. As filter, it softens up. A bit of yoghurt tang, some chocolate underneath. Chameleon is always changing, but the idea stays the same – a coffee that works both ways. Available now.
Yesterday we had the team from @fete_graysyard joi Yesterday we had the team from @fete_graysyard join us at the roastery for a barista training session. We took advantage of the good weather and set everything up right inside the roastery, grinders out, cupping table ready, espresso flowing. It was a full-on, hands-on session: we dialled in coffees, cracked open grinders, went deep into workflow, and tasted a lot of espresso. These kinds of sessions are a big part of how we support our partners — it’s always great spending time with teams like Fëte, who genuinely care about what they’re serving. Swipe through for a few moments from the day, just iPhone shots taken on the fly, but it gives a feel for the vibe 📸 #coffeetraining #roasteryvisit #baristatraining #specialtycoffee #clientspotlight
🚨DAILY HIGH🚨 Peru - Cajamarca - Finca El Condor G 🚨DAILY HIGH🚨 Peru - Cajamarca - Finca El Condor Growing at 1,950 metres, where chilly nights dip to 0°C, this Caturra is shaped by altitude and cold. Up there, it takes on something unique. Brewed quickly, it’s floral and fresh, with a clean green grape edge; brewed slowly, it’s smooth—like milk chocolate and pitted fruit. Imported by @equatorialimports When brewed quickly—such as through a pour-over or AeroPress—you’ll notice bright, floral aromatics and a refreshing clarity, with a crisp green grape acidity that gives it a clean, lively finish. If brewed more slowly, like in a French press or immersion method, the profile softens beautifully, bringing out a creamy milk chocolate base and the gentle sweetness of ripe, pitted stone fruits. It’s a coffee that really shifts character depending on how you brew it, offering something vibrant or comforting depending on your mood.
🐽PIG BOURBON🐽– our latest drop from the high hills 🐽PIG BOURBON🐽– our latest drop from the high hills of Oporapa, Huila in Colombia. Why the name? Well, it’s a Pink Bourbon varietal, and the farmer – John Ruano – sent us a bunch of farms photos, including a few of the family pigs. Naturally, we couldn’t resist! This coffee? Think summery lemonade with a splash of yuzu, juicy fruit salad vibes, and a floral sweetness that gets sweeter as it cools, almost like a Turkish delight. The importers are the amazing guys @caravelacoffee and we’re buzzing to share this one with you – it’s vibrant, fruity, and full of life. Just like John and his finca, La Fortuna.

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